Chinese Steamed Egg (Zheng Dan/Dim Nung)
- camissonia
- Nov 5
- 1 min read
Steamed egg is a simple yet luscious savory dish that comes out almost like a custard. Great for a cold winter's day. My mom didn't make this too often when I was a kid but it was a real treat whenever she did, and the addition of bacon made it even mo betta. Doesn't sound like a traditional Chinese combo, but then who doesn't like bacon and eggs? The ingredients are very simple, but the tricky part is in the steaming: if you let it cook over high heat for too long, the egg will end up looking grayish with bubbles instead of yellow and will have a rubbery texture. My method is to bring the water in the steamer up to a boil, cook the egg mixture for about 5 minutes, then bring it down to medium low or low and continue cooking for another 30 minutes or until the custard is set but still creamy.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Beat eggs well in large bowl. Stir in chopped bacon.
2
Very gently stir in 6 cups of chicken stock to the egg & bacon mix.
3
Place egg mixture in a large steamer over ample water and cover. Turn heat on high and let water in steamer come to a boil. Continue steaming over high heat for about 5-7 minutes, until edges of egg start to set. Turn heat down to medium-low to low and continue cooking for about 30 minutes until custard is just set, checking egg periodically (if custard seems to be cooking unevenly, i.e., uncooked in the center, and cooked along the edges, then carefully fold in cooked edges towards the center with a large spoon).
4
Once custard is set, turn off heat.
5
Serve steamed egg in soup bowls sprinkled with a little white pepper and chopped scallion.
Instructions
1 dozen large eggs
6 cups water + 3 tbsp Totole chicken powder* (or 6 cups light chicken broth)
3 slices bacon finely chopped
White pepper
Finely chopped scallion
Garnishes
%20(1).jpg)
Chinese Steamed Egg (Zheng Dan/Dim Nung)
Prep Time
10 min
Cooking Time
30 min
Rest Time
0 min
Total Time
40 min
Comments